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It’s so quick and easy to make Instant Pot Spaghetti Squash. So effortless and ready to enjoy in less than 20 minutes and perfect to serve as part of an easy weeknight meal.
Do you avoid buying spaghetti squash because you’re not sure how to cook it or think it’s going to take hours to cook? Well no longer, thanks to our favorite pressure cooker!
It’s so effortless to prepare and cook spaghetti squash in the Instant Pot and it makes for such a wonderful veggie side!
Once cooked, stir in some Basil Pesto or marinara, and add chicken or seafood for a great low carb main dish.
Ingredients you need to make Instant pot Spaghetti Squash
- Spaghetti squash: A low calorie and low carb vegetable that’s high in fiber, vitamins, minerals, and antioxidants. I used a variety of spaghetti squash, called Orangettti Squash.
- Water: Nothing fancy here, plain tap water is fine.
- Olive oil: You can also use a neutral oil like canola or vegetable.
- Salt and pepper: Added to taste.
How to cook spaghetti squash in the Instant Pot
To cook the perfect Instant Pot Spaghetti Squash follow my steps and tips below.
- Cut the spaghetti squash in half (from top to bottom) and scoop out the seeds.
- Drizzle some olive oil over the spaghetti squash and season with salt and pepper.
- Pour 1 cup of water in the inner pot of the Instant Pot and place the squash halves on a trivet in the pressure cooker.
- Close the lid, turn the valve to sealing and cook on High Pressure for 7 minutes. When done, carefully turn the valve to venting and release pressure quickly.
- Carefully remove the spaghetti squash from the Instant Pot and allow the squash to cool slightly. Use a fork to scrape out the squash into strands. Place the noodles in a colander or strainer and let them drain for 10 minutes to remove any extra moisture.
- Serve warm and adjust seasoning if necessary.
When is spaghetti squash in season?
Spaghetti squash is available most of the year, but it starts to become widely available in stores in September and throughout winter. They are harvested at the end of the summer and prices are lower during peak season. This is the perfect time to add this Instant Pot Spaghetti Squash to your weekly menu.
How do you choose a good squash?
Ripe spaghetti squash will have bright yellow skin, if it has some green it is not ripe. The skin should be dull in color with a tough skin that you can’t pierce with a fingernail, free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. Orangetti squash is a variety of spaghetti squash and has orange skin. You can store spaghetti squash in a cool, preferably dark, well-ventilated area for up to three months.
Spaghetti Squash is a Great Pasta Substitute
Spaghetti squash is great for low carb, gluten-free, paleo, and whole30 diet. Because of its spaghetti-like strands, people usually enjoy it as a grain-free and low-carb substitute for pasta.
Spaghetti squash has a mild and delicate flavor and pairs wonderfully with sauces. For a full meal, I like to serve it with chicken pesto, scallops, shrimp scampi, or meatballs.
Can you cook spaghetti squash in the oven?
If you don’t have an electric pressure cooker, you can roast your spaghetti squash in the oven. Prep the squash as per the recipe, place it cut side down on a baking sheet, and pierce the skin a few times with a fork. Roast at 400F for 30 to 40 minutes.
Recipe Notes and Tips for Pressure Cooking Spaghetti Squash
- Use a towel under the squash when you cut it so it doesn’t roll or slide when you cut it.
- Scoop out the seeds using a tablespoon or a melon baller.
- Place the squash on a trivet so that the bottoms of the squash don’t burn.
- Let the noodles drain for 10 minutes before serving to get rid of any excess moisture.
- Cooked spaghetti squash can be stored in an airtight container in the fridge for up to a week.
More Easy Instant Pot Recipes
Instant Pot Spaghetti Squash
INGREDIENTS
- 1 spaghetti squash
- 1 cup water
- 1-2 Tbsp olive oil
- Salt and pepper, to taste
INSTRUCTIONS
- Cut the spaghetti squash in half widthwise (not lengthwise) and scoop out the seeds.
- Drizzle some olive oil over the spaghetti squash and season with salt and pepper.
- Pour 1 cup of water in the inner pot of the Instant Pot and place the squash halves on a trivet in the pressure cooker.
- Close the lid, turn the valve to sealing and cook on High Pressure for 7 minutes. When done, carefully turn the valve to venting and release pressure quickly.
- Carefully remove the spaghetti squash from the Instant Pot and allow the squash to cool slightly. Use a fork to scrape out the squash into strands.
- Place the noodles in a colander or strainer and let them drain for 10 minutes to remove any extra moisture.
- Serve warm and adjust seasoning if necessary.
TIPS & NOTES
- Use a towel under the squash when you cut it so it doesn’t roll or slide when you cut it.
- Scoop out the seeds using a tablespoon or a melon baller.
- Place the squash on a trivet so that the bottoms of the squash don’t burn.
- Let the noodles drain for 10 minutes before serving to get rid of any excess moisture.
- Cooked spaghetti squash can be stored in an airtight container in the fridge for up to a week.
NUTRITION
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